Ingredients
7 egg whites
170g castor sugar
1 tsp cream of tartar
7 egg yolks
1/2 tsp vanilla essence
7 tbsp corn oil
5 tbsp orange juice
orange zest
200g self-raising flour, sift
Method
Preheat oven to 180ºC. Whisk egg whites, 1/3 of the sugar and cream of tartar in an electric mixer until just stiff.
Whisk egg yolks, rest of the sugar and vanilla essence until light and creamy. Add in corn oil, orange juice and thick coconut milk. Mix well.
Stir in sifted flour and fold in carefully and gently to mix.
Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a metal spoon or a plastic spatula.
Pour batter into an ungreased 22cm tube pan. Bake in a preheated oven for 40-45 minutes or until cake is well browned and firm to the touch.
Remove cake from oven. Invert pan immediately. Leave to cool, then remove cake from pan with the help of a thin-bladed knife.
